-
1
Put the oil in a large deep skillet or flameproof casserole with a lid and turn the heat to medium-high.
-
2
Add the lamb, sprinkling the meat with salt and pepper as it browns.
-
3
When the pieces are deeply browned, after at least 10 minutes, transfer to a plate; pour or spoon off any excess fat.
-
4
Add the vegetables and the oregano, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, 5 to 10 minutes.
-
5
If you are using shanks, remove the vegetables with a slotted spoon and set aside.
-
6
Add the wine and let the mixture bubble for about a minute.
-
7
Remove about 1/2 cup of dill leaves and reserve; tie the dill stems with the remaining attached leaves into a bundle and add to the pot along with the stock.
-
8
Return the lamb to the pot and cover.
-
9
Adjust the heat so the mixture simmers steadily but not violently.
-
10
If youre using lamb shanks, return the vegetables to the pot when they are nearly tender, an hour or more later.
-
11
In any case, cook until the lamb is tender.
-
12
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
-
13
When the lamb is nearly done, make the Avgolemono.
-
14
Turn the heat to low, then stir the sauce into the lamb and heat through; do not boil.
-
15
Taste and adjust the seasoning and serve in bowls, garnished with the reserved dill.
-
16
If you do not wish to make Avgolemono, simply prepare the stew as directed and finish it with the juice of a lemon, or more to taste.
